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Easy Summer Peach Tarts

Easy Summer Peach Tarts

Four-inch tarts filled with a sweet peach filling and topped with homemade whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine French
Servings 8 four inch quiches
Calories 150 kcal

Equipment

  • 8 four-inch tart pans with removeable bottoms
  • An electric mixer ( for whipping the cream)

Ingredients
  

  • 1½ cups all-purpose flour (180g)
  • ⅛ tsp. salt
  • 2 tbsps. sugar (for the tart dough)
  • 8 tbsp. cold unsalted butter, cut in half inch pieces (112g) (for the dough)
  • 3 ounces cold cream cheese
  • ¼ cup ice water
  • 4 tbsp. unsalted butter (for the peach filling)
  • 6 cups peeled peaches, chopped in half inch pieces
  • ¾ cup light brown sugar
  • ¼ tsp. kosher salt
  • 1 tsp. cornstarch
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 2 tsp. sugar (for the whipped cream)

Instructions
 

  • First, make the tart dough. In a large bowl, mix together the flour, sugar and salt. Using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is pea sized. Pour in the ice water, stirring with a fork, until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a ball. Wrap in plastic wrap and refrigerate for at least thirty minutes.
  • Roll out the dough until it is very thin and cut out 8 six inch rounds. It's fine to reroll the dough as many times as you need to. Press the rounds into the tart pans, and up the sides of the pans. Prick the tart bottoms all over and then refrigerate them for fifteen minutes. Preheat the oven to 375 degrees.
  • Place parchment squares in each tart pan, and fill them with pie weights. Bake for fifteen minutes and then cool them to room temperature.
  • While the filling cools, make the whipped cream: In the bowl of an electric mixer, with the whisk attachment on start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the vanilla extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment on to pipe on the cream.
  • Make the filling: In a three-quart saucepan, melt the butter on low heat. Stir in the peaches, brown sugar, cornstarch, and kosher salt. Simmer ten minutes, or until the peaches are soft. Cool to room temperature. Divide evenly among the shells. Top with the whipped cream.

Nutrition

Calories: 150kcal
Keyword Dessert
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